Bagels (and various schmears) always deserve a place on the Yom Kippur break-the-fast spread. Carb-filled comfort food is exactly what we crave after a full day of fasting to observe the Jewish day of atonement. Plus, 2015 has been deemed the “ Year of the Bagel” — there are more places than ever to get an excellent one, even outside of the great bagel capital of New York City. In my house, everything bagels are always the first to go. If you want to get creative and plan ahead before the fast, here are three everything-bagel-and-cream-cheese riffs that will surely impress your hungry guests.

Several years back, sushi became an unconventional staple of my family’s Yom Kippur break-fast. We pick up platters of sushi rolls at our reliable neighborhood sushi joint, but this Chopped-inspired recipe has motivated me to make my own this year. “Philly” rolls filled with smoked salmon and cream cheese are always a favorite, but this version takes them to the next level with a coating of onion flakes, sesame seeds, dried garlic and poppy seeds — the classic everything-bagel combination.

Here’s something to nosh on while chatting with guests, before you even take the time to fix up your bagel. Geoffrey Zakarian’s bagel sticks are super-easy to make with frozen puff pastry — they need just five minutes of prep and about 15 in the oven. He uses white and black sesame seeds, poppy seeds, garlic powder, onion powder and granulated onion for a flavor-packed everything bagel mix. Dip ’em in cream cheese for the full effect.

Think of this as the Japanese version of your beloved everything-bagel seasoning blend. In addition to sesame seeds, poppy seeds and garlic, it contains dried orange peel, ground chiles and dried seaweed (nori). It’s awesome sprinkled on top of your bagel’s cream cheese schmear.